Cream of Sweet Pea Soup
The cream of sweet pea soup has a delicate and sweet flavor that is complemented by the soup's creamy texture.
Servings: 6
Calories: 140kcal
Equipment
- Chef's knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Bowls for serving
Ingredients
- 2 tbsp avocado or olive oil
- 1 medium onion
- 1 tbsp minced garlic
- 1 lb frozen peas
- 1/2 stack of celery
- 32 oz vegetable broth
- 1 tbsp granulated onion
- 1 tbsp chopped mint
- 1 tbsp basil
- juice from half a lemon
- 1/2 tsp lemon zest
- 1 C Greek yogurt or full-fat coconut milk for a vegan option
- 1/2 tsp black pepper
Walnut Mint Gremolata
- 1 cup walnuts
- 1/4 cup chopped fresh mint
- 1 tbsp grated lemon zest
- 1 clove garlic, minced
Instructions
- Heat avocado oil in a large pot over medium heat. Add the chopped onion, garlic, and sauté for about 7 minutes until soft and translucent.
- Add the chopped celery, sweet peas, and broth to the pot and bring to a boil. Add spices, reduce the heat, and let it simmer for 20 minutes or until the peas are tender.
- Add lemon juice and lemon zest. Puree the soup with yogurt until smooth and creamy using an immersion or regular blender.
- Season with salt and pepper to taste.
- Serve hot with walnut mint gremolata on top for an extra crunch.
Walnut Mint Gremolata
- Chop mint. Place the chopped parsley in a small mixing bowl.
- Put the walnuts in the small food processor. Add mint.
- Using a zester, grate the zest of one lemon. Make sure to only grate the outer layer of the lemon peel, avoiding the bitter white pith underneath.
- Add the grated lemon zest to the food processor and add minced garlic.
- Pulse until well combined.
Nutrition
Calories: 140kcal | Carbohydrates: 6g | Protein: 3g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 2g | Sodium: 606mg | Potassium: 101mg | Fiber: 2g | Sugar: 2g | Vitamin A: 345IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg